I fully admit this thread is completely self-serving, as I'm currently learning to cook (beyond the very basic stuff I know how to do) and have lots of questions as I learn. :happy:
So the rules are, ask your questions here, and anyone who knows the answer (actual "chef" credentials not necessary!) go ahead and answer.
My first question: when a recipe calls for "one shallot", is that referring to one actual shallot, like the whole bulb, or one shallot segment (like a garlic clove)? I've never heard shallots referred to as bulbs or cloves before, but tonight I made a vinaigrette that called for one shallot in 1/4 cup of liquid, which seemed like a really crazy amount of shallot for such a small amount of liquid. I erred on the side of neither and used about half a shallot in 1/2 cup of liquid, and it was very, very good, but I'm still curious.
So the rules are, ask your questions here, and anyone who knows the answer (actual "chef" credentials not necessary!) go ahead and answer.
My first question: when a recipe calls for "one shallot", is that referring to one actual shallot, like the whole bulb, or one shallot segment (like a garlic clove)? I've never heard shallots referred to as bulbs or cloves before, but tonight I made a vinaigrette that called for one shallot in 1/4 cup of liquid, which seemed like a really crazy amount of shallot for such a small amount of liquid. I erred on the side of neither and used about half a shallot in 1/2 cup of liquid, and it was very, very good, but I'm still curious.
